Nobody likes a loser who gives up, but, after baking sourdough loaves for more than 2 years, and not really understanding my starter, and not able to get the texture I want, I think I owe it to myself to stop this sourdough charade. At the end of the day, my daily schedule is just not conducive to nursing a starter and I just cannot bring myself to change my routine to work around it, so it’s a deadlock.
I was about to throw away my starter, but after a few weeks, I realised I love my daily sourdough breakfast too much. So, I decide to give it another go. To put in a bit more effort, I decided to try the 12-hourly feeding schedule. Which means bringing my starter to work to work. I fed my starter a grand total 5 times before using it for this loaf. And while it is still not perfect, it is definitely better than my last loaf, and it made a perfectly lovely breakfast.
Any tips on how to take care of a dormant starter will be very much appreciated.
Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2100 18th Jan
Starter feed: 20g starter + 50g bread flour + 50g water; 0730 19th Jan
Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 1445
1st fold: 1530
2nd fold: 1630
3rd fold: 1730
Pre-shape (+ 50g cheddar): 1845